To make a Tort

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Time: Cook: 120 min Total: 120 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (19)

Crust

a fine puff-paste

Force-meat

a pound of veal ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
a pound of beef suet ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
a small nutmeg grated ↝ Oil, nutmeg butter [Fats and Oils]
a little lemon-peel shred fine ↝ Lemon peel, raw [Fruits and Fruit Juices]
a few sweet herbs, not too much
a little pepper and salt, just enough to season it ↝ Spices, pepper, black [Spices and Herbs]
The crumb of a penny loaf soaked fine
the yolk of an egg ↝ Egg, yolk only, raw [Eggs and omelets]

Filling

two fine large veal sweetbreads ↝ Sweetbreads [Liver and organ meats]
two pair of lambstones
twelve cocks-combs
half an ounce of truffles and morels ↝ Mushrooms, morel, raw [Vegetables and Vegetable Products]
four artichoke bottoms ↝ Artichoke [Other vegetables and combinations]
a few asparagus-tops ↝ Asparagus, raw [Vegetables and Vegetable Products]
some fresh mushrooms ↝ Mushrooms, fresh, cooked with oil [Other vegetables and combinations]
some pickled ↝ Mushrooms, pickled [Olives, pickles, pickled vegetables]

Seasoning for sweetbreads

pepper and salt ↝ Spices, pepper, black [Spices and Herbs]

Liquid

water ↝ Water, tap [Tap water]

Instructions (20)

Make a fine puff-paste.
Cover your dish with the crust.
Make a force-meat: Take a pound of veal and a pound of beef suet, cut them small, and beat them fine in a mortar.
Season it with a small nutmeg grated, a little lemon-peel shred fine, a few sweet herbs (not too much), a little pepper and salt (just enough to season it).
Add the crumb of a penny loaf soaked fine.
Mix it up with the yolk of an egg.
Make one thing into balls, and lay the rest round the sides of the dish.
Get two fine large veal sweetbreads, cut each in four pieces.
Get two pair of lambstones, each cut in two.
Prepare twelve cocks-combs.
Prepare half an ounce of truffles and morels.
Prepare four artichoke bottoms, cut each into four pieces.
Prepare a few asparagus-tops.
Prepare some fresh mushrooms.
Prepare some pickled mushrooms.
Layer the ingredients in the dish: first the sweetbreads, then the artichoke-bottoms, then the cocks-combs, then the truffles and morels, then the asparagus-tops, then the mushrooms, and finally the force-meat balls.
Season the sweetbreads with pepper and salt.
Fill your pie with water.
Put on the crust.
Bake it two hours.

Original Text

To make a Tort.
FIRST make a fine puff-paste; cover your dish with the crust, make a good force-meat thus: Take a pound of veal, and a pound of beef suet, cut them small, and beat them fine in a mortar. Season it with a small nutmeg grated, a little lemon-peel shred fine, a few sweet herbs, not too much, a little pepper and salt, just enough to season it. The crumb of a penny loaf soaked fine; mix it up with the yolk of an egg, make one thing into balls, and the rest lay round the sides of the dish. Get two fine large veal sweetbreads, cut each in four pieces; two pair of lambstones, each cut in two, twelve cocks-combs, half an ounce of truffles and morels, four artichoke bottoms cut each into four pieces, a few asparagus-tops, some fresh mushrooms, and some pickled; put all together in your dish.
Lay first your sweetbreads, then the artichoke-bottoms, then the cocks-combs, then the truffles and morels, then the asparagus, then the mushrooms, and then the force-meat balls. Season the sweetbreads with pepper and salt; fill your pye with water, and put on the crust. Bake it two hours.

Notes

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